<![CDATA[AbstractThis study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.Keywords: antioxidant activity, black garlic, cracker, sodium tripolyphosphate AbstrakPenelitian ini memeriksa pengaruh konsentrasi bawang hitam dan sodium tripolyphosphate (STPP) terhadap karakteristik fisik, kimia, dan organoleptik kerupuk serta mengetahui konsentrasi bawang hitam dan STPP yang tepat sehingga dihasilkan kerupuk dengan karakteristik yang baik dan disukai. Penelitian ini menggunakan metode Rancangan Acak Lengkap dua faktor: konsentrasi bawang hitam (3%; 6%; 9%) dan konsentrasi STPP (0,1%; 0,3%; 0,5%). Parameter pengujian yaitu warna (kecerahan), daya kembang, higroskopisitas, kadar air, kadar abu, total polifenol, aktivitas antioksidan, uji organoleptik (warna, flavor, rasa, kerenyahan, dan keseluruhan). Uji efektivitas untuk menentukan konsentrasi bawang hitam dan STPP yang tepat pada pembuatan kerupuk. Hasil penelitian menunjukkan bahwa konsentrasi bawang hitam berpengaruh nyata terhadap warna, daya kembang, higroskopisitas, kadar air, kadar abu, aktivitas antioksidan, dan total polifenol kerupuk. Konsentrasi STPP berpengaruh nyata terhadap kadar abu kerupuk. Konsentrasi bawang hitam dan konsentrasi STPP berpengaruh nyata secara organoleptik pada kesukaan warna, flavor, rasa, kerenyahan, dan keseluruhan. Kerupuk terbaik dan disukai adalah kerupuk dengan konsentrasi bawang hitam 3% dan STPP 0,5%. Nilai efektivitas kerupuk adalah 0,64, dengan karakteristik fisik kecerahan warna 23,39±0,20, daya kembang 82,51±0,11%, higroskopisitas 5,07±0,41%, karakteristik kimia kadar air 5,83±0,14%, kadar abu 2,77±0,25%, total polifenol 0,175±0,001%, aktivitas antioksidan 16,14±0,12. Nilai uji organoleptik kesukaan warna 6,00±0,12, flavor 5,60±0,43, rasa 5,68±0,31, kerenyahan 6,92±0,32, dan keseluruhan 6,28±0,42.Kata kunci: aktivitas antioksidan, bawang hitam, kerupuk, sodium tripolyphosphate]]>
